17 September 2012
Kung Yang Sot Makham Piak
In a wok stirfry the shallots, garlic and coriander root until they are golden in colour. Remove from the wok and set to one side
Return the wok to the heat and to it add the water, sugar, salt, chili, tamarind juice and fish sauce. Bring the sauce to boil mixing all the ingrediends together thouraghly. When the mixture begins to boil remove it from the heat
Broil the lobsters for a few minutes and arrange the on plates. Sprinkle the fried mixture onto them. Then pour the sauce over them. Garnish with the chopped coriander generously and serve.
Preparation time: 20 minutes; Cooking time: 1 hour; Serves 4